There is one meal that all of my kids love and eat, every. single .time. It’s an easy copycat Olive Garden Alfredo Sauce that’s not only pretty much the creamiest deliciousness you’ve ever tasted, but it comes together in about 10 minutes! It’s one of my most favorite go-to quick meals for busy nights!
We love Olive Garden’s alfredo sauce, and this recipe tastes so much like it!
This sauce is made with all the best stuff…butter, cream cheese, parmesan cheese, and milk. Yep, definitely not low fat, but simple, and AMAZING. The end result is a rich and creamy sauce with a nutty flavor that pretty much makes you want to eat the entire pan…with a spoon. If you want to take some of the calories out, you can substitute low-fat cream cheese.
I’m always on the lookout for easy and fast recipes, especially during the school year. Between sports, music, and other activities and practices, our afternoons and evenings are booked most of the week. I’m so happy when I can throw together a scrumptious meal in a short period of time that I know my whole family will love. That’s pretty much perfection.
You can serve this sauce over the traditional fettuccine noodles, but I usually use penne or farfalle, because they’re easier for my kids to eat. Bread is also very good dipped in it. (And pretty much anything else.)
Do you like your alfredo sauce on the thinner or thicker side? With this recipe, it’s easy to add more or less milk to make it just how you like it! My family tends to like it better on the thicker side, so I don’t use as much milk. I would start with the smallest amount of milk listed, then add a little more, a tablespoon at a time, until you get it to where you like it.
You’re welcome. :)
- ½ c. butter
- 8 oz. softened cream cheese
- ¾ c. - 1 c. milk
- 1 c. parmesan cheese
- Chopped garlic (optional)
- Melt the butter in a large saucepan over medium heat. If you like garlic, you can add about 1 T. minced garlic (more or less to your taste) in with the butter. Once the butter is melted and the garlic is a little toasted, add the cream cheese, and stir until melted. Use a whisk and add the milk until it reaches the desires consistency. (Start with ¾ c. and add more if you like it thinner.) Stir in the parmesan cheese, and bring to a low boil, stirring often so it doesn't burn. Add salt and pepper to taste. Serve over pasta, and sprinkle with a little more parmesan cheese and fresh parsley.